茶나무 整枝 程度가 茶葉 收量 및 品質에 미치는 影響

• 영문명: Yield and Quality of Leaves of Tea (Camellie sinensis var. sinensis) by Skiffing Levels
• 발행기관: 한국차학회
• 저자명: 金正云(J.W. Kim) 申吉浩(G.H. Shin) 金冑 禧(J.H. Kim) 韓載錫(J.S. Han) 吳美貞(M.J. Oh) 崔炯局(H.K. Choi)
• 간행물 정보: 『한국차학회지』제4권 제1호, 53~58쪽, 전체 6쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.03.30

영문 초록

This experiment conducted for revealing the influence of skiffing strength on the yield and quality of tea leaves at the first yield, carried out from late April to early May. The results were as follows. 1. Light skiffing treatment facililate to move up the harvesting time by 3 to 4 days. 2. Heavy skiffing plants showed more decreased cold damage 34.9% than 10.8% in light skiffing. 3. Growth and yield were deteriorated as skiffing strength increased because emergence of new shoots were decreased by cold damage. 4. Among the contents of several components, total-nitrogen and free amino acid were increaed with treatment of hervy skiffing, but it is not significantly different, and tannin contents was decreased by heavy skiffing.

키워드

Camellia sinensis L skiffing level tea leaves yield Quality of tea leaves total-nitrogen